Description
These Easy Homemade Greek Yogurt Bagels are a simple, yeast-free recipe perfect for a quick breakfast or snack. Made with just Greek yogurt and self-rising flour, these bagels are high in protein and come out soft, chewy, and golden brown. Customize with your favorite toppings like sesame seeds or everything bagel seasoning for an extra burst of flavor.
Ingredients
Scale
Main Ingredients
- 1 cup plain Greek yogurt
- 1 cup self-rising flour (plus more for dusting)
- 1 egg, beaten (for egg wash)
Optional Toppings
- Sesame seeds
- Everything bagel seasoning
- Poppy seeds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Make Dough: In a medium bowl, combine the plain Greek yogurt and self-rising flour. Mix until a shaggy dough forms, indicating the ingredients are well incorporated.
- Knead Dough: Transfer the dough to a lightly floured surface and knead it gently for 1 to 2 minutes until it becomes smooth and pliable.
- Shape Bagels: Divide the dough into 4 equal portions. Roll each piece into a rope about 6 to 8 inches long, then shape each rope into a bagel by pinching the ends together tightly.
- Prepare for Baking: Place the formed bagels onto the prepared baking sheet. Brush the tops evenly with the beaten egg wash to help them brown nicely during baking.
- Add Toppings: Sprinkle your desired toppings such as sesame seeds, everything bagel seasoning, or poppy seeds onto the egg-washed tops.
- Bake Bagels: Bake in the preheated oven for 22 to 25 minutes until the bagels turn golden brown and are cooked through.
- Cool and Serve: Let the bagels cool slightly on a wire rack before serving to enjoy their best texture and flavor.
Notes
- To make self-rising flour, mix 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
- These bagels are best eaten fresh but can be stored in an airtight container for up to 2 days.
- For longer storage, freeze the bagels and toast them before serving.
